Keto Dessert Recipe for Lemon Coconut Bars


Ingredients:

For the crust:

  • 1 cup of almond flour
  • 1/4 cup of coconut flour
  • 1/4 cup of melted coconut oil
  • 2 tablespoons of powdered erythritol or your preferred keto sweetener
  • 1 teaspoon of vanilla extract

For the lemon coconut filling:

  • 4 large eggs
  • 1/2 cup of lemon juice (freshly squeezed)
  • 1/2 cup of shredded unsweetened coconut
  • 1/2 cup of powdered erythritol or your preferred keto sweetener
  • Zest of 1 lemon

Instructions:

  1. Preheat your oven to 325°F (160°C) and line a square baking pan with parchment paper.
  2. In a mixing bowl, combine the almond flour, coconut flour, melted coconut oil, powdered erythritol or sweetener of choice, and vanilla extract to make the crust.
  3. Press the crust mixture evenly into the bottom of the prepared baking pan.
  4. Bake the crust in the preheated oven for 10 minutes, then remove and set aside.
  5. In a separate bowl, whisk together the eggs, lemon juice, shredded coconut, powdered erythritol or sweetener of choice, and lemon zest to make the lemon coconut filling.
  6. Pour the lemon coconut filling over the baked crust in the baking pan.
  7. Bake in the oven for another 20-25 minutes, or until the edges are golden and the center is set.
  8. Remove from the oven and allow the bars to cool completely in the pan.
  9. Once cooled, cut into squares and serve as delicious lemon coconut bars.

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